Easy Coconut Coriander Chutney
Coconut Coriander Chutney is a simple and easy 10-minute chutney made using fresh coconut and coriander and goes well as a side dish for South Indian Breakfast Recipes.
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Servings: 1 Cup
Equipment
- Mixer Grinder
Ingredients
- 1 Cup Coconut chopped into ½ inch pieces -Fresh is preferable, one can grate too.
- 1 teaspoon of Jeera
- 3-4 Green Chilies -As per taste
- 1 medium-size Garlic Clove -Optional
- 1/2 Cup of Coriander
- Salt as per taste
- Water as required
For Tempering
- 1 tablespoon Oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 Dried Red Chillies
- ½ teaspoon Urad Dal
Instructions
- Put all the ingredients in a mixer grinder and grind.
- Add water a little at a time. Only as much is required to grind the chutney to a smooth consistency.
- Grind it to a smooth or semi-coarse consistency as desired.
- Remove it in a clean bowl.
Tempering
- Heat oil in a small wok or pan.
- Once heated add the mustard seeds, curry leaves, red chilly and urad dal.
- Let the mustard seeds splutter and slightly mix everything in the pan.
- Let the dal cook for a few seconds until it starts to change colour.
- Now pour the mixture over the chutney and mix.
- Serve it with breakfast or as a aside.
Notes
- As it has fresh coconut, Keep it refrigerated and make it in small batches.
- If using frozen coconut slices, defrost them.
- If you are in a hurry, you can use hot water too to defrost. Using hot water at times releases the milk of coconut and the texture of chutney changes.
- Desiccated coconut can be used. Taste and texture will differ.
- Measurement of ingredients is just a rough guide. One can change as per requirement.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu